Product Alerts

More Views

Details

Milk kefir grains are live active cultures consisting of yeast and bacteria existing in a symbiotic relationship. Adding the kefir grains to fresh milk yields a delicous probiotic drink in about 24 hours. Milk kefir can be enjoyed plain, flavored, or used in many recipes, like salad dressing, bread, and ice cream.

Milk Kefir Grains Instructions and Troubleshooting:

Ingredients: Organic powdered milk, organic milk, live active cultures. Packaged in a small amount of organic powdered milk to extend shelf life.

This product contains no GMO ingredients.

Shipping Information: Our milk kefir grains are shipped in a dehydrated state in a barrier-sealed packet. The product keeps

At room temperature (68° to 78°F): 12 to 18 months

In the refrigerator (40° to 45°F): 18+ months

In the freezer (0° to 25°F): not recommended

Milk Kefir Grains Allergen Information:

Our Milk Kefir Grains are a gluten-free product. Manufactured in a facility that produces products made with soy and dairy.

Why I Love This Product:

Milk kefir is my favorite fermented food! It is so easy to make. Every 2 days or so I spend 5 minutes straining and pouring the milk on top of my grains. My kids love it (especially mixed with a little honey). Because the milk kefir grains are reusable, they are an easy inexpensive way to make kefir forever! This is a perfect starter culture for anyone just starting out making their own fermented foods, or for families with only a little time on their hands! Want to know more about culturing milk kefir? Here are some of our blog posts about milk kefir! Erin, Social Media Coordinator

Questions on Milk Kefir Grains

If I want to take a break from making kefir how do I go about doing that? Will I lose my kefir grains and have to order more? I work and it is not easy for me to keep making it just for myself. I don't see an answer to that on the instructions for milk kefir grains.

When you talk about using coconut milk, are we talking about the milk in the can (Thai Kitchen) or milk from the refrigerated section (Silk/So Delicious)? Or does it make any difference? I tried using both types and the consistency isn't coming out as well as using regular milk.

You may use alternative milk, canned or boxed, but try to find the one with the least or no additives. The alternative milk will not usually coagulate and thicken like dairy milk does but it will ferment and result in a delicious cultured flavor.

We just got our kefir grains in the mail two days ago, and the milk has thickened after only two days. We have changed the milk once, and the thickened milk tastes sweet. Is that normal? Should I assume that it's finished rehydrating and start using it? I've always assumed that kefir should be sour.

It sounds like your grains are progressing normally. Now that they have started to thicken the milk, it may take another batch or two to develop that wonderful tangy flavor. Be sure to begin increasing the amount of milk you're using to avoid overculturing. Curds and whey is great if you want to make kefir cheese, or use the whey to culture vegetables, but for drinking, that nice thickened-milk stage is best. The thickened milk stage also makes it easier to strain your grains out to start your next batch.

Are your kefir grains certified gluten free or just gluten free?
-I noticed on the website you state: "Milk Kefir Grains are produced in a facility that also processes soy, wheat, nut, and fish products."
-Are they processed or shared on same equipment as wheat or any way there could be cross contamination?
Thanks

Our kefir grains are gluten free, but not certified. They are actually produced in their own location, on their own dedicated and meticulously cleaned equipment/supplies. They are not around soy, wheat, nut or fish.

Once you make the kefir, do you have to make a new batch every 24-48 hours? (I probably will anyway, but just wondering). Also I want to ferment mine so that there is no lactose in it, and I've read it takes 24 hours of fermenting for that to happen. Does "ferment" just mean the 24 hour natural process it takes to make the kefir by leaving it out?
Thank you!

Yes, the grains should be added to fresh milk to make a new batch every 24-48 hours, to keep the grains healthy and well-fed. That's correct, the fermentation process takes place as the grains sit in the fresh milk on your countertop, converting the milk to kefir.

You're reviewing: Milk Kefir Grains

Customer Reviews

I had a little bit of a hard time getting the directions straight but my kefir grains are actually starting to multiply. I had put my grains into raw milk at first, but realized I did it wrong and through contact with customer support via e-mail, I got back on track and they are doing good now. I really recommend the Milk Kefir grains.

I ordered these grains and they arrived 3 days later! I reconstituted them and I have been making smoothies ever since! Can't wait to educate myself with more ways to use my Kefir! So happy with this product! Would definitely recommend.

It took two tries before they started their fermentation, even though the whole milk product was not ultra pasteurized (and is supposed to be antibiotic free). I am going to, however, try different brands of milk; their fermentation rate remains slow compared to the granules that I have used in the past.

Response from CFH: It is normal for dehydrated grains to take 3-5 days to start culturing. If you experience trouble with your cultures, please contact customer support for assistance. http://www.culturesforhealth.com/contact-us

My house is cool so after a few days of my kefir not thickening, I began keeping it in the oven with just the light on. This makes about 3 cups in 24 hours. I've begun flavoring my kefir in a second fermentation. Finding out what works and what doesn't. Hopefully my grains will begin to grow soon so I can give them away to introduce everyone to the benefit of cultured milk. Love that good bacteria!

Staff was very helpful too, since I needed alot of hand-holding during the first two weeks.

There are many places online to buy kefir grains, but I highly recommend buying them at Cultures for Health. I have ordered both the water kefir grains and milk kefir grains. My water kefir grains hydrated quickly and started producing water kefir in just a few days. I struggled with my milk kefir and wasn't sure what I was doing wrong. I emailed Cultures for Health and got an very quick response with suggestions. Anita was so helpful and patient answering all of my questions and helping me get my milk kefir grains producing milk kefir. I couldn't have asked for better customer service. :)

This is the second batch of milk kefir grains I have purchased from you, and neither of them has grown in size or quantity. I always use Kroger's Simple Truth organic milk.

Your service is awesome!

Thanks.

Mary

Response from CFH: We do not guarantee that Milk Kefir Grains will grow or multiply. Everyone gets different results. Very few grains are need to culture milk kefir. We ask that you contact us any time you have questions or problems with your products.

Re-hydrating instructions very clear and easy to follow. The grains are up and running and they produce nice milk kefir. However, there are only three grains and they are neither growing much in size, nor reproducing. Once fully hydrated, I started using milk from my own goats...I use no antibiotics...so I do not understand the lack of growth.
I had grains a few years back from a friend and those grains multiplied daily.

Response from CFH: Milk kefir grains may or may not grow, as they are a very dynamic culture. For tips on encouraging grains to grow, see: http://www.culturesforhealth.com/encouraging-milk-kefir-grains-to-mutiply

I am now making Kefir at home and am happy I can make full fat, organic Kefir in any flavor we desire. I feel better drinking Kefir daily. The thickest, most flavorful Kefir I’ve made was with raw dairy milk (following the special instructions on CFH).

I was timid about trying to culture Kefir again and mistakenly got confused while doing Filmjolk in the same month. Though both processed on the counter they require different feeding schedules. Online chat supported me awesomely along the way.

I no longer need to purchase sour cream or buttermilk and am learning all about the health benefits and tasty ways to use whey. (A byproduct of straining either of these cultures.) Buying just two cultures and learning on this website have opened a new way to work in my kitchen and make good gut bacteria (probiotics) at home.

I placed my kefir grains in the refrigerator for a few weeks until I was ready to use them. It took a few batches for them to really kick in and start making thick kefir, but the last batch thickened well. I appreciate the tips that CFH has for cold and warm weather care. I am thankful for the cost savings of being able to make my own kefir over and over again and being able to make a natural product without added ingredients.

I bought my first batch of milk kefir grains from CFH back in 2011. Even though I did not handle them right at that time I still got a few years use out of them. Then one day they quit and I got a new batch. This time I prepared them right from the start. I drink raw milk only and did not know back in 2011 I could not use that milk to start the grains. This time I did right, buying pasteurized milk, changing every 24 hours, and slowly introducing some raw into the culture. Now my grains are acting like good healthy grains (the last batch never grew, these are!) and I am getting better quality kefir that before.

This product is great! Mine developed curds and whey much more quickly than expected which resulted in a big mess and in the need to purchase another round of this product. So, be sure to tend yours closely.

When I have purchased these grains in the past, I have been 100% satisfied. Additionally, I love supporting a site that provides so much strong information and delicious recipes for the fermentation community!

Response from CFH: Curds and whey is extremely common when culturing Milk Kefir Grains. The grains can recover and culture future batches successfully with minor adjustments. Please contact Customer Support before discarding any cultures.

I have a hard time keeping yogurt made. I have found that having kefir on hand to make smoothies with when I am out of yogurt is very helpful. It is very easy culture to use, and I have found that my family doesn't mind the flavor difference in smoothies.

(Posted on 1/11/2015)

Attention!

Starter cultures, rennet for cheese making and cultured vegetables, juices and condiments are sensitive to excessive heat. Once your order has shipped, an e-mail with tracking information will be sent to you. We encourage you to use the tracking information to anticipate the arrival of your items so they can be removed from the mail box and stored in the refrigerator promptly.

Free eBook Library Access & Weekly Newsletter

Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.